1. Influence of regionality and maturation time on the chemical fingerprint of whisky. (1st September 2020) Authors: Roullier-Gall, Chloé; Signoret, Julie; Coelho, Christian; Hemmler, Daniel; Kajdan, Mathieu; Lucio, Marianna; Schäfer, Bernhard; Gougeon, Régis D.; Schmitt-Kopplin, Philippe Journal: Food chemistry Issue: Volume 323(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗